2 cups shredded chicken meat (we like rotisserie chicken)
1 can corn, drained
1 can black beans, rinsed
1 can mild chilies, chopped
1 32-oz package low sodium chicken broth*
2 cans chopped tomatoes with Mexican spices
Garnish with chopped avocado, sliced black olives, shredded cheese, chopped green onions, tortilla chips, sour cream and cilantro.
*These ingredients may contain gluten. If you’re targeting a gluten-free recipe option, make sure to check the labels.
Sweat onions and garlic in olive oil.
Add chicken, corn, beans and chilies and heat thoroughly.
Add chicken broth, Idahoan® Bacon & Cheddar Chipotle Flavored Mashed Potatoes and tomatoes. Simmer for 45 minutes and adjust seasoning (we like it a little bit spicy so we add some hot sauce at this point).
Here’s the important part when serving: Crunch up tortilla chips on bottom of the bowl and ladle soup over. Top with diced avocado, sliced olives, shredded cheese, green onions, a dollop of sour cream and cilantro.